Big Apple Manhattan

It seems somehow correct that rye whiskey would serve as the traditional foundation for a “Manhattan”. A good rye whiskey is solid yet brash, fortifying yet with the complexity of a good wine. The intensity of a good rye whiskey screams to be noticed. Just like a lot of New Yorkers.

I am nearly certain that whomever first coined the phrase “give me a good, stiff drink” was referring to a shot of rye whiskey. But if you mix that shot of rye with sweet vermouth and a dash of bitters that bracing slap across the face becomes a relaxing, meditative massage. It becomes a Manhattan.

Nobody will argue that this is one fine cocktail but there is room for variety in its execution — much like the art of massage itself. The so-called purists will never approve of Manhattans made with bourbon, its sweeter and more rounded cousin, but these types would also never think twice about perverting the drink with a goopy maraschino cherry. (A garnish I never quite believed belonged in there anyway.)

Big Apple Manhattan

This version rounds the bourbon out even further with a knock of apple brandy’s caramel, apples and spice notes and it skips the maraschino cherry altogether earning it a few bonus points with me. I can’t tell you why but I seem to enjoy this drink when it is shaken and not stirred. HIghly irregular. But so are some New Yorkers. And I like ‘em that way.

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

You’re so right, Trevor! You know they say, “Imitation is the sincerest form of flattery,” but I’ve always thought that was a bunch of BS! I thought the emblem looked familiar, but didn’t immediately associate it with your blog – but now that you point out the obvious, it does absolutely resemble your style.

Adding AppleJack sounds great. Before you completely pass on the cherries thing, have you tried Luxardo Gourmet Marischino Cherries? It is not the ball of wax that one normally thinks of, rather it is basically as close as you can get to putting an actual cherry in the drink…they are fantastic. Try it sometime when you are in the mood for a “sweeter” Manhattan. J.B.

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